Cream Scones

This recipe is almost identical to the scones we usually make. It's written with  volume measurements, which is nice for sharing as well. Recipe from chinesegrandma.com, adapted from The Breakfast Book. Further adapted by me to get them the same size as ours.


Ingredients
scant 2 cups flour, plus additional flour for kneading
1/4 cup sugar
1 tablespoon (3 teaspoons) baking powder
1/2 teaspoon salt
1/2 cup dried cranberries or other dried fruit (chopped if large)
1/4 cup golden raisins
1 1/4 +/- cups heavy cream

Sugar topping
1 Tbs cream mixed with 1tsp vanilla, for brushing on scones
2 tablespoons sugar (raw/coarse sugar gives a nice crunch if you have it)

Preheat oven to 425 and line you baking sheet with parchment paper or a silpat liner.

In a mixer with the paddle attachment, combine flour, sugar, baking powder, salt and dried fruit (see notes below). Set mixer to a medium speed and slowly add the cream, adding just enough to form a soft dough (for me, this is usually about 1 1/8 cups). 

Roll the dough into a log, about 6" long and cut in half so you have two disks. On a floured surface, pat each disk out to be about 1" thick. Using a bench knife, cut each disk into 6 pieces and place on the prepared baking sheet. Brush each piece with some of the cream mixture (just enough for the top to let the sugar stick-- too much and it will pool on the pan and burn when it's baking). Sprinkle each wedge with sugar.

Bake in preheated oven for 15-17 min, or until golden brown. Cool on a rack. Makes 1 dozen.

{notes} Use any combination of dried fruits, nuts or chocolate chips. Classic scones use currants. You can also mix in things like coconut and add coconut extract to the cream you put on top to make coconut scones. As long as you maintain the ratio of 1/2-3/4 cups (4 ounces by weight for fruit) of add-ins, it should work.

This recipe was written to make 24 mini-scones. You could still do that by making 4 disks and dividing them into 6 a piece. If you do that, bake at 375 for 15 min.

Reheat these in the oven- 250 for about 5 min for the fresh-baked effect.

Baked Pumpkin Donuts

{note} You will need a donut pan for this recipe, or you could make muffins

Donuts

• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons all purpose flour

Coating

• 3 tablespoons cinnamon-sugar

Directions

1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

3) Add the flour, stirring just until smooth.

4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

6) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.

7) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

8) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

9) Cool completely, and wrap airtight; store at room temperature for several days.

Yield: 12 standard or 24 mini doughnuts (or 15 muffins) {original recipe from: http://www.kingarthurflour.com/shop/PrintRecipe?RID=4281&radio=1}

Creole Breakfast Bread Pudding

1/2 lb sausage
1/2 cup finely chopped yellow onion
1/4 cup chopped green pepper
1/3 cup sliced green onions
1/3 cup dry white wine
8 cups french bread cut into 1" cubes (day old or stale is ideal)
2.5 cups milk
1/2 cup cream
1/4 cup melted butter
8 large eggs, beaten
8 ounces peperjack cheese, shredded
8 oz Monterey Jack cheese, shredded
3/4 tsp salt
1/8 tsp each black and cayenne peppers
3/4 cup sour cream
1/2 cup shredded parmesan cheese

Preheat the oven to 325. Cook the sausage in a skiller. Add onions and peppers. Cook for 3 min more. Stir in the green onions, add wine and cook over high heat for 1 min. Set aside.

Place bread on a mixing bowl. Add milk and cream. Stir well. Let sit for 5 min.

Pour melted butter into a 9x13" pan and coat sides. Pour extra butter in with the bread.

Mix sausage and bread mixtures. Add eggs, jack cheeses and seasonings. Put in the pan and cover with foil.

Bake 1 hour. Uncover and bake 15 min more. Remove from oven and increase the temp to 375. Spread sour cream and parmesan cheese over the top. Bake for 10-15 min. Serve hot.

High Protien Pancakes

We eat these with strawberries and syrup (or Levi likes them rolled up with jam). Any way you make them, they're good and good for you. Makes about 20 pancakes.

8 eggs
16 oz cottage cheese (low-fat is fine)
1/2 c oatmeal
1/2 c oat bran (I usually use flax meal or wheat germ)
2 T canola oil

Put all ingredients ina blender and process until smooth. Cook 1/4 cup at a time in a griddle 1-2 minutes per side.

{per pancake}
Calories: 68.1
Fat: 3.8g
Carbs: 2.8g
Protein: 5.7g

Morning Glory Muffins

½ cup (3 ounces) raisins or dried cranberries
2 cups (8 ounces) whole-wheat flour, traditional or white whole wheat
1 cup (7½ ounces) packed light or dark brown sugar (see note)
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
2 cups (7 ounces) peeled and grated carrots
1 large tart apple, peeled, cored and grated
½ cup (1½ ounces) sweetened coconut (see note)
½ cup (1½ ounces) sliced almonds or chopped walnuts
⅓ cup (1⅝ ounces) sunflower seeds or wheat germ (optional)
3 large eggs
⅔ cup (4⅝ounces) vegetable oil
¼ cup (2 ounces) orange juice
2 tsp vanilla extract

Preheat oven to 375 degrees F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.Put the raisins in a small bowl and cover them with hot water; set aside to soak while you assemble the rest of the recipe.Whisk together the flour, sugar, baking soda, spices and salt in a large mixing bowl.Stir in the carrots, apple, coconut, nuts and sunflower seeds (or wheat germ, if using).In a separate bowl, beat together the eggs, oil, orange juice and vanilla.Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in.Scoop the batter evenly into the prepared pan (the muffin cups will be almost full to the top—that's OK).Bake the muffins until nicely domed and a cake tester inserted in the center comes out clean, 25 to 28 minutes.Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.
 
NOTE: When I made these, I used half the amount of sugar called for and unsweetened coconut and I thought they were great. I think they'd be rather sweet for breakfast made with full sugar, but do as you please.

Lemon Cranberry Muffins

1/2 cup plus 2 tablespoons sugar, divided
3/4 cup nonfat plain yogurt
1/3 cup canola oil
1 large egg
3 teaspoons freshly grated lemon zest, divided
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 1/2 cups whole-wheat flour
1/2 cup cornmeal, preferably medium or fine stone-ground
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)

Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.

Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining l teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins.

Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

Tips & Notes
Make Ahead Tip: Individually wrap in plastic and freeze in a freezer bag for up to 1 month. To reheat frozen muffins, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.

Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped

Nutrition Per muffin: 187 calories; 7 g fat (1 g sat, 4 g mono); 18 mg cholesterol; 29 g carbohydrates; 10 g added sugars; 4 g protein; 3 g fiber; 255 mg sodium; 96 mg potassium.

Scandinavian Almond Cake

1 1/4 c sugar
1 egg
1 1/2 tsp almond extract
2/3 c milk
1 1/4 c flour
1/2 tsp baking powder
1 stick margarine, melted

In a bowl, combine sugar, egg, almond extract, and milk. Beat together.

Add flour and baking powder. Mix together.

Add melted margarine. Mix well.

Line pan with foil, and gently and slowly smooth foil down into all the indents. Take your time. Try not to break any holes in the foil. This step seems annoying but is 100% worth it when your cake is done cooking and it comes time to remove it from the pan without breaking it or pulling the top off!

Spray foil with nonstick spray, then pour mixture into pan and bake for 40-50 minutes @ 350 degrees.

To avoid under baking, do the toothpick test - don't just go by the color of cake.

Cool in pan for at least 40 minutes. Turn over and lightly tap cake with foil out of pan, pulling on edges of pan to loosen. Go slowly, being careful not to break the cake. Once out, slowly peel off the foil.

This is great served with jam!

Pumpkin Pancakes

2 cups flour (AP or whole wheat)
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Vanilla Bean Yogurt

4 cups skim milk
1/2 vanilla bean, split
1/4-1/3 cup honey (to taste)
1/2 cup nonfat dry milk
1 Tbs plain yogurt

Heat milk, vanilla bean and honey in a large sauce pan until bubble start to form at sides- nearly simmering. Cover, and let cool to 110 degrees F. Scrape the insides of the vanilla bean into the milk mixture and disgaurd the pod. Add the dry milk and stir throughly. Mix in the yogurt until no lumps remain. Pour into a yogurt maker and let it "cook" for 3-4 hours, or until thick. Stir and refrigerate.

Biscuits

from The National Honey Board

3-1/2 cups all-purpose flour
2 Tablespoons baking powder
1 teaspoon salt
1 cup butter
1 cup milk
2 Tablespoons honey

Mix dry ingredients in large bowl. Cut in butter until mixture resembles coarse meal. In a small bowl, combine milk and 2 Tablespoons honey. Add milk mixture all at once to dry ingredients and stir 20 to 30 strokes with a fork. Form into ball on a lightly floured surface. Gently knead dough 15 times. Divide dough in half. Roll out to 3/4-inch thickness. Using a bench knife, cut each round into 4 pieces (or cut out using a 3.5" biscuit cutter) and place on an ungreased baking sheet. Bake at 425°F 10to 12 minutes or until tops brown. Makes 8.

These also work well for strawberry shortcake.

Oatmeal Cake

Good as a snack or dessert. You can even get by doing it for breakfast, if you wanted.

1 cup of oatmeal (thick rolled or old fashioned) plus 1.5 cups boiling water. Mix and set aside.

Mix:
1/2 C oil (mild-flavored such as canola or walnut)
3/4 C brown sugar
3/4 C white sugar
2 eggs

Sift and add:
1.5 C whole wheat flour
1/2 tsp salt
1 tsp baking soda
1 T cinnamon

Add the oat mixture last and mix. Bake at 350 (in a 9x13" pan that has been sprayed with cooking spray) for 30-35 min.

Optional frosting:
Take half a block of Neufchatel cheese with half a cup of whipping cream. Add powdered sugar to taste. Whip in a stand mixer until very light and fluffy. Frost cake and put in refrigerator to set.


Notes:
This is how the recipe was given to me. When I make it, because I know I can't stay out of it, I use half the oil and 1/2 cup of each of the sugars. I also toss in about 1/2 cup of flax meal. That's how I like it, but you may like it sweeter. I have not tried the frosting, but the cake really is fantastic. It would be perfect for a brunch.

Oatmeal Pancakes

2 eggs
2.25 C buttermilk
1/4 C oil
1 C old fashioned oats
1 C whole wheat flour
1/4 C wheat germ
1 tsp baking soda
1/2 tsp salt
1/2-1 tsp cinnamon (I usually use 1 tsp)
1 Tbs honey

Beat together first 3 ingredients. Add remaining ingredients and stir until just well blended. Fry on a hot griddle.

Convert recipe for waffles by using 1/2 cup of oil (as opposed to the 1/4 C)

Makes 20 four inch pancakes (1/4 C batter per pancake), generally serves 3-4 people if it's there isn't much additional food.

note: I find that the batter makes better pancakes if it's allowed to sit for a few min. before cooking- that gives the oats some time to absorb some of the liquid. Otherwise, the batter is too thin. If you're in a rush, you can get away with adding a little more flour.



Nutrition Facts (per pancake)
Serving Size 56 g

Amount Per Serving
Calories 81
Calories from Fat 34

Total Fat 3.8g-6%
Saturated Fat 0.7g-4%
Cholesterol 20mg-7%
Sodium 162mg-7%
Total Carbohydrates 9.1g-3%
Dietary Fiber 0.6g-3%
Sugars 2.4g
Protein 2.8g

Vitamin A 2% • Vitamin C 1%
Calcium 5% • Iron 7%

Nutrition Grade B+

Quiche Lorraine

2 frozen pie crusts
1 pound bacon
1.5 cups swiss cheese, shredded
1 onion, chopped
2 cups half and half
6 eggs
3/4 tsp salt
1/8 tsp cayenne pepper

Preheat oven to 425.

Fry the bacon in a skillet. Remove and crumble, distribute into crusts. Sautee the onion in the leftover grease until translucent. Drain and divide into crusts. Divide swiss into crusts.

Whisk half and half, seasonings and eggs together. Divide into crusts.

Bake for 15 min. Reduce heat to 300 and bake 10 min more, or until a knife inserted in the center comes out clean.

Allow to sit 10 min before serving.

Serves 12

Serving Size 146 g

Amount Per Serving
Calories 452
Calories from Fat 300

Total Fat 33.3g (51%)
Saturated Fat 12.2g (61%)
Cholesterol 162mg (54%)
Sodium 1083mg (45%)
Total Carbohydrates 14.5g (5%)
Sugars 1.7g
Protein 22.6g

Vitamin A 8% • Vitamin C 2%
Calcium 17% • Iron 8%

Nutrition Grade C-

* Based on a 2000 calorie diet

Mom Warwick's Buttermilk Waffles

4 eggs
4 C buttermilk
4 C flour
1/2 C oil
2 tsp baking soda
2 T boiling water

Separate the eggs. Put whites in a small bowl. Put yolks in a large bowl and add the flour and buttermilk. Set aside. Beat egg whites until stiff. Set aside. Transfer beaters to the other bowl and beat until smooth. Add oil and mix thoroughly. Add soda to boiling water and stir. Add to main mixture. Blend well. Fold in egg whites carefully. Proceed to waffle.

NOTES:
We make it with all whole wheat flour.
To reduce recipe figure 1 C flour per person.